Main Courses (Main course (4 servings))
Ingredients
500-600 g chicken filets or thighs
2 tbsp vegetable oil
1 onion, finely chopped
1 tbsp + 1 tsp vadouvan
(ready-made spice mix, a sort of curry)
300 ml Turkish or Greek yogurt
50 g ground almonds
1 tbsp rose water
pepper and salt
½ a bunch coriander, leaves roughly chopped
Heat 2 tablespoons of oil in a frying pan and fry the onion over medium heat. Add 1 tablespoon of vadouvan to the onion and fry briefly. Place chicken thighs in the pan and fry them briefly from all sides. Pour the yogurt and rose water on the chicken and stir everything. Scrape the bottom of the pan. Stir in ground almonds and ½ a teaspoon of salt. Let the chicken cook on low heat, with the lid on the pan yarn for 10 to 15 minutes. Stir in 1 more teaspoon of vadouvan just before the chicken is done and add salt and pepper. Sprinkle with coriander leaves. Keep a few leaves for decoration. Goes well with rice and/or lentils, naan or other flat bread and green beans.
Remove petals from the roses, and wash them with cold water. Strain the petals, and then dry with a paper towel.
For the bottom layer: beat sugar with egg yolk and add water.
Rose syrup is really easy to make. It tastes delicious and it can be used in a variety of desserts like ice-creams, yoghurts, drinks, cakes or puddings.
Quick and refreshing. All you need to do is add some rose water into this summer drink and your floral beverage is ready to lift up your spirit.
Mix the beef and minced lamb with eggs, garlic, onion and finely chopped ginger.